Maltose - C12H22O11

What is Maltose?

Maltose is formed from two molecules of glucose. When the two molecules bond together, a molecule of water (HO) is removed. Maltose, malt sugar, C12H22O11.H2O, is prepared from starch by diastase. Hydrolysis by acids or maltase gives only d-glucose. In lean dough no added sugar, most of the sugar available to yeast is maltose, derived from starch. Maltose behaves like an early product of photosynthesis, rather than a storage product such as starch and its degradation products.

Other names – Cextromaltose, Maltobiose, Maltodiose, D-Maltose

C12H22O11

Maltose

Density

1.54 g/cm³

Molecular Weight/ Molar Mass

342.3 g/mol

Specific Rotation

+130.5 [α]20D

Melting Point

160 to 165 °C

Chemical Formula

C12H22O11

Maltose Structure – C12H22O11

Physical Properties of Maltose – C12H22O11

Odour

No odour

Appearance

White powder or crystals

Covalently-Bonded Unit

1

Heat capacity

298.15 K

Complexity

382

Solubility

Soluble in water

Chemical Properties of Maltose – C12H22O11

Maltose undergoes hydrolysis results in the formation of ethanol and carbon dioxide. The chemical equation is given below.

C12H22O11 + H2O → 4C2H5OH + 4CO2

Maltose reacts with sulfuric acid forms carbon dioxide, water and sulfur dioxide. The chemical equation is given below.

C12H22O11 + 24H2SO4 → 12CO2 + 35H2O + 24SO2

Uses of Maltose – C12H22O11

Used for brewing as their composition is similar to wort. Also in doughs with strong fermenting yeasts as these are able to metabolise maltose quickly.

Used as a carrying material for flavoring materials and volatile aromas. It is also used in infant foods.

The medicinal use of maltose is based on its repair and protection of the liver, for which modern glucose is used.